Chicken Curry

Chicken Curry

The meat is tender and melts in your mouth.
This curry is delicious, and even a restaurant specializing in curry can't beat it.

Ingredients: 5 servings

Minced onions
2 tablespoons
Finely chopped garlic
1 teaspoon
Chicken drumsticks
Salt and pepper
a small amount
Olive oil
1 tablespoon
◎Canned diced tomatoes
1 can
800 ml
◎Consomme soup stock cube
1 tablespoon
◎Bay leaves
◆Japanese curry roux
1/2 box
◆Japanese Worcestershire-style sauce
2 tablespoons
◆Curry powder
1 tablespoon
◆Soy sauce
1 tablespoon
1 tablespoon
2 teaspoons


1. Lay the onions flat in a heatproof plate, and microwave without plastic wrap for 5 minutes at 600 W.
2. Heat margarine and garlic in a pot, and add Step 1. Stir-fry for about 10 minutes over medium heat until the onions become brown. Remove from the pot.
3. Lightly wipe the pot, and heat olive oil. Sprinkle salt and pepper on the chicken. Fry the both sides of the chicken until lightly browned.
4. Add the ◎ ingredients and Step 2 into Step 3, and bring to a boil. Cover with a lid, and simmer for 40 minutes over low heat.
5. Turn off the heat, add ◆ ingredients, and simmer until lightly thickened.
6. I used this "Jave curry" It's spicy and I loved it! Please use your preferred curry roux.
7. I used Glico's "Nidan Juku Curry (sweet)" for kids. The box contains 8 blocks and I used 6 this time!

Story Behind this Recipe

This is our family's staple curry dish.
It's so delicious that even a restaurant specializing in curry can't beat.
Once you taste it, you won't be satisfied with normal curry anymore.